Cited by 174Proteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications

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Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

Siew, Chee Kiong, Williams, Peter A.·2008·Journal of Agricultural and Food Chemistry

DOI 10.1021/jf073358o

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Abstract

The ability of sugar beet pectin to stabilize 20% w/w limonene oil-in-water emulsions has been investigated. The size of the oil droplets as determined by laser diffraction measurements decreased from about 15 mum to about 6 mum when the pectin concentration increased from 0.05% to 2% w/w but leveled off thereafter, suggesting complete coverage of the oil droplets by the polymer at this optimum concentration. Isotherms for the adsorption of pectin, protein, and ferulic acid were constructed. The adsorption capacities at the oil-water interface of approximately 1.4 and approximately 0.2 mg/m (2) for protein and ferulic acid, respectively, compared to approximately 9.5 mg/m (2) for pectin revealed that the adsorbed fractions of the pectin sample were rich in protein (14.7%) and ferulic acid (2.1%) given that there were only 2.7% protein and 1.06% ferulic acid present in the whole pectin sample. Direct measurements on the adsorbed fraction recovered from the oil droplets via desorption with SDS confirmed that it contained 11.1% protein and 2.16% ferulic acid. The results suggest that one or both of these two functional groups adsorb onto the surface of the oil droplets and stabilize the emulsions. High molecular mass fractions adsorbed preferentially onto oil droplets during emulsification. As compared to those made with gum arabic, the emulsion samples made with sugar beet pectin samples exhibited similar (or even slightly higher) stability.

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Authors: Siew, C. K., & Williams, P. A.
Affiliations: Wrexham University (GB)
Corresponding author: Siew, Chee Kiong
ORCID: Siew, Chee Kiong
Williams, Peter A.
Venue: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Published: 2008-05-14
Volume: 56
Issue: 11
Pages: 4164-4171
ISSN: 0021-8561 (ISSN-L)
1520-5118
DOI: 10.1021/jf073358o
OpenAlex: W2043079112
Cited by: 171
References: 34
Citations by year: 2026: 3 · 2025: 5 · 2024: 11 · 2023: 8 · 2022: 14 · 2021: 19 · 2020: 15 · 2019: 13 · 2018: 10 · 2017: 9 · 2016: 15 · 2015: 11 · 2014: 9 · 2013: 6 · 2012: 9
FWCI: 7.48
Type: journal article
Language: en
Open access: closed
Locations: Journal of Agricultural and Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Funders: Biotechnology and Biological Sciences Research Council
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords: sugar beet pectin, protein adsorption, ferulic acid, emulsification, oil-in-water emulsions, limonene, emulsion stability, adsorption isotherms, oil droplet size, gum arabic, emulsifiers
MeSH terms: Adsorption, Coumaric Acids, Drug Stability, Pectins, Plant Proteins, Polymers, Surface Tension, Beta vulgaris, Emulsifying Agents

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Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

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